Tuna Sake Tataki
With four main courses to choose from, one of the options was this quick-seared tuna with sake on homemade hash browns, married with tomato florentine and red pesto.
The freshness of the seared tuna was impeccable, but some of the slices were overcooked while others were spot-on.
Maybe it is just the perfectionist side of me coming out but the unevenly-sized carrots served was somewhat obtrusive and failed to find harmony with the evenly sliced tuna slices.
The crisp hash brown and the fresh condiments that paired the protein served as saving grace.
Beef Verde
Applying the sous-vide method to cook this premium black Angus beef resulted in a tender and moist cut.
This might not be your type for those who prefer their steak to bear a seared and caramelised crust. I must say it's cooked to perfect tenderness.
However, it lacked seasoning to elevate the flavours a notch. The beautifully cooked steak demanded more sauce verde 'green sauce' to go along as the dish seemed somewhat dry.
Nonetheless, there were pretty well done ingredients on the plate such as the edamame 'Japanese 枝豆' mash, cheese flake and potatoes with parsley.
Chicken Lasagne Parmegiano
This spinach pasta was layered with chicken, shiitake and eggplants coated in a mix of bechamel sauce and pomodoro 'tomato', topped with a layer of mozzarella and parmesan cheese flakes.
As the dish was covered in a generous serving of sauce, I was unable to identify and taste the ingredients sandwiched between, and the creamy sauce was somewhat overpowering.
Vegetarian Pasta Alla Fungi
Surprisingly, the highlight of the night was not a meat dish but this vegetarian pasta.
The spaghetti was cooked to al dente in a velvety wild mushroom cream sauce, every mouthful was full of delicate earthy mushroom punch and crunchy texture. Superb!
